Cottage Cheese Homemade Recipe
This homemade cottage cheese is prepared by gently warming milk, curdling it with distilled white vinegar, and draining away the whey. The finished curds may be rinsed for a milder flavor and combined with cream and salt for a softer, richer consistency.
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Ingredients
- ¾ cup distilled white vinegar
- Cream optional, added as desired for a richer and creamier consistency
- 1 gallon milk
- Salt optional, adjusted according to taste
Instructions
- Measure the gallon of milk and ¾ cup of distilled white vinegar before beginning. Keep cream and salt nearby if you plan to use them when finishing the cheese.
- Transfer the milk to a heavy-bottomed saucepan, ideally one made from stainless steel or cast iron. Heat gently over medium heat, stirring from time to time to prevent scorching.
- Continue warming until the milk reaches 120°F (49°C). Reaching this temperature should require approximately 20–25 minutes.
- As soon as the milk reaches 120°F (49°C), remove the saucepan from the heat. Gradually pour in the ¾ cup distilled white vinegar, stirring gently for approximately 1–2 minutes.
- During this stage, the milk will begin separating into visible curds and liquid whey.
- Place a lid over the saucepan and leave the mixture undisturbed for 30 minutes. This resting time allows the curds to fully form.
- Line a colander or fine-mesh strainer with cheesecloth or a clean flour-sack towel. Carefully transfer the curds and whey into the prepared strainer, allowing the liquid to drain away.
- Leave the curds to drain for approximately 5 minutes, checking afterward to determine whether additional whey is still dripping from them.
- For a milder flavor, gather the curds together and rinse them under cold running water for 3–5 minutes. This optional step helps remove any lingering vinegar flavor.
- Break the drained curds apart. If desired, blend in cream until the cottage cheese reaches your preferred level of creaminess, then season with salt to taste.
Notes
Keep the finished cottage cheese refrigerated in a covered container and use it within 5–7 days.
The separated whey may also be saved. It can be stored in the refrigerator for approximately 6 months or frozen for as long as 1 year.